About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Wednesday, January 26, 2011

Pol Roger Brut Reserve NV

Grape Variety: 33% Pinot Noir, 33% Pinot Meunier, 33% Chardonnay

Growing Region: Epernay, France

Head Winemaker: Dominique Petit

Gold Medal - NZ International Wine Show 2008.

TASTING NOTE:
I have been in the wine industry for over 20 years, and this is what we call 'Sophisticated Simplicity' - sound confusing, well once you taste it, all will be revealed. This non vintage Champagne - possibly the hardest of all Champagnes to make - is a harmonious assemblage of different 'crus' from several different vintages.
Making non-vintage champagne is where a chef-de-cave earns and keeps their reputation. The wine is composed of wines drawn from only the cuvee (the first, light pressing) and, where appropriate, the taille (second pressing), which provides a higher proportion of essential tannins. After clarification of the 'must' at 8C, a process unique to Pol Roger, the temperature of fermentation is closely controlled to ensure the optimum retention of fresh fruit character and aromas. Pol Roger believes in traditional remuage (riddling) and retain four skilled 'remeurs' in their cellars. After remuage, and a final degorgement, bottles are rested for a minimum period before being sold.
The bouquet has a lovely floral elegance, refreshing fruit flavours and an exquisite continuous mousse of tiny bubbles. Versatile style Champagne for all occasions. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well at all times; and can age for 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect as an aperitif, as a complement to shellfish, fresh fruit desserts, or at anytime, enjoy.

  

Tuesday, January 18, 2011

Pasqua 'Night Harvest' Pinot Grigio 2009

Grape Variety: 60% Pinot Grigio, 40% Garganega

Growing Region: Veneto, North East Italy

Winemaker: Giovanni Nordera

TASTING NOTE:
With summer now in full swing and with most people enjoying lighter dishes in the heat for both lunch and dinner. This light, crisp and refreshing Pinot Grigio from northern Italy will match many an occasion and cuisine.
The grapes were harvested around the middle-to-end of August when the average temperature was still very high. To preserve the bright aromas and fruit quality, the grapes were harvested during the night, when the vineyard and vine heat decreases and the grapes could be pressed at lower temperatures. The grapes of Pinot Grigio and Garganega were separately pressed as they have different maturation times and were also lightly macerated on the skins for 4-8 hours at 6-7C.
ermentation took place in stainless steel tank at a controlled temperature of 18C. Then the batches were blended and stored in steel tanks before bottling.
In the glass you are greeted by a light straw colour with a tinge of green. On the nose the wine is fresh, lively and bright with crisp acidity. On the palate with wine is smooth with the bright fragrances of pear and apple lingering on the finish. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well this coming summer; and over the next 12-18 months.

SUGGESTED FOOD MATCHES:
Perfect wine match with shellfish, grilled white fish, mixed salads, and as an aperitif enjoy.

A light, crisp, refreshing wine, perfect with shellfish.


 

Tuesday, January 11, 2011

Rockburn 'Central Otago' Pinot Gris 2010

Grape Variety: 100% Pinot Gris

Growing Region: Parkburn & Gibbston Valley Back Road, Queenstown, New Zealand

Winemaker: Malcolm Rees-Francis

Silver - NZ International Wine Awards 2010.

TASTING NOTE:
As I have said on many occasions, Central Otago with its varied topography, diurnal extremes and diverse soil types, can and are starting to produce dynamic wines from both red and white grape varieties - and this white wine is simply another exciting example.
The cool growing season in 2010 allowed for excellent flavour development and bright aromatics in the fruit. The Pinot Gris grapes have retained their natural sugars enhancing the fragrant fruit characters and nicely balanced with supple texture and firm acidity. After harvest, with the 'Parkburn' fruit being picked in April and the 'Gibbston' fruit picked in May - fermentation took place in stainless steel tanks at approx 13C to retain aromatics and finesse. Then at a carefully selected point fermentation was stopped at a desired sugar/acid balance and then racked and blended.
On the nose you are greeted by bright stone-fruit notes and juicy pear aromas. The palate is vibrantly fruity and off-dry, layered over a rich, supple and a smooth texture in the mouth. A firm backbone of natural acidity leads onto a very long, fruity and clean finish. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the coming 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with Asian infused cuisine, vegetarian dishes - enjoy.